Easy Black Bean Burger
This chipotle black bean burger recipe comes together super quickly! Make it one time, and it’ll have a permanent place in your regular food rotation.
Ingredients
- 3 cups Cooked Black Beans, rinshed and drained
- 1 cup chopped cashews
- 1/3 cup Grated Yellow Onion
- 2 cloves Garlic Cloves, minced
- 2 Chipotle Peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
- 1 tbsp Tamari
- 1 tbsp Balsamic Vinegar
- 1 tsp Cumin
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 Egg or Flax Egg
- 1 cup Panko Break Crumbs
- Extra Virgin Olive Oil, for brushing
- Cooking Spray, if grilling
- Hamburger buns and desired fixings, for serving
Instructions
- Use a large bowl to combine the beans, chopped cashews, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. I use a potato masher until the mixture holds together but still has some visible chunks of black beans. Here comes the 'folding' part! Add the egg (or flax egg) and use a spatula to fold until combined. Then, fold in the panko.
- Form the mixture into 6 patties using your hands. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
- Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
- Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
- Serve with hamburger buns and desired fixings.
Notes
*Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That's normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
**These can be made vegan by replacing the egg with a "flax egg" (mix 1 tablespoon ground flaxseed with 2.5 tablespoons warm water and set aside for 5 minutes to thicken). The vegan burgers are cohesive and they cook/grill well, but they're not as firm in the middle as the egg version. I recommend increasing the cooking time slightly on the grill - I do 8 minutes on the first side and 6 minutes on the second side. They're tasty, but my Best Veggie Burger is still my favorite vegan burger.
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